This #bread is wonderful and amazing in flavor because of the one banana added to the mix. It will toasted very well in a bread toaster, for breakfast. Try to serve it with homemade jams and butters.
2 tablespoons milk
1 large ripe banana, broken into 1−inch pieces
1 1/2 tablespoons butter
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons salt
3 cups bread flour
2 1/4 teaspoons yeast
1 1/2 tablespoons softened butter
3 tablespoons brown sugar
3/4 teaspoon ground cinnamon
3 tablespoons chopped pecans (or walnuts)
Mix milk with yeast, put aside for about 5 minutes.
Add the rest of the ingredients and let rise for about one hour.
When the dough is ready, turn it out onto a lightly floured board and punch it down. Let it rest a for a
few minutes. Roll the dough into a rectangle no more than 9 inches wide, or the length of your loaf pan.
Spread the softened butter over the dough.
In a small bowl, combine the the brown sugar, cinnamon and nuts. Sprinkle the cinnamon mixture
evenly over the dough. Roll up the dough, jellyroll fashion, starting with the short, 9−inch side, forming
a loaf; pinch the edge to seal.
Spray a 9 1/2−inch loaf pan with no−stick spray. Place the shaped loaf in the pan, seam side down.
Cover and let rise in a warm place until the loaf has doubled in size, about 1 hour.
Preheat the oven to
350 degrees F.
Bake the loaf in the preheated 350 degree F oven for 30 to 45 minutes or until the loaf is golden brown.
Turn out of the pan and place on a wire rack to cool.